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Spicy Red Fish Stew Reviews

Meriel MacDonald of London, England, writes: "Having grown up at Kinloch Lodge, my family's hotel on the Isle of Skye, I truly understand what it means to be too busy to cook. There were always guests to attend to, telephones ringing, and other interruptions. Still, my mother found the time to cook while overseeing the hotel's day-to-day business. Today, she continues to run Kinloch Lodge, and over the years she has shared with me many of her recipes and cooking tips, which have helped me in my job as catering manager for a large advertising agency. For work events, I often rely on family recipes, because they're dependable and delicious. I also use many of those same recipes for simple home suppers during the workweek."

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Reviews

Really easy and delicious. Followed the recipe, but added a bottle of clam juice. Made the meal to deliver for a family friend who loved it and asked for the recipe.

A Cook
from Boston, MA
/ 01.09.2015

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I couldn't believe
how much flavor it
had---reminds me of
courtbouillon but so
easy. I was making
this just for the 2
of us and used one
pepper, 4 shallots,
and a single can of
"fire-roasted" diced
tomatoes, along with
most of Cook from
NY's doctoring
advice. Tilapia
cause that was what
was at the store,
and it was
delicious. Served
with French bread to
mop up the juice and
a salad. I would
make this for
company any time.

A Cook
from Mobile, AL
/ 01.14.2013

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Thank you, cook from NYC a few entries down...I took every one of your suggestions (clam broth, wine, cumin, paprika, chili pepper sauce, etc.) and it's probably the best fish soup I have ever made. I used my own home roasted tomatoes and also added some celery, carrots and white beans for nutrition/fiber. The fish remains the star of the dish, though. The cod is delicious and I'm eager to experiment with other kinds of fish and seafood.

exene10003
from NYC
/ 10.14.2012

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A Cook from New Orleans, thanks for sharing your use of the catfish recipe spice. I tried it, and it was awesome - even better than the original recipe, which I also really love.

Temya
from Honolulu, HI
/ 04.14.2012

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I did add the white wine too - forgot to mention that.

juchelcz
from Los Angeles
/ 02.28.2012

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This was a huge hit
at my dinner party!
I had 10 very
sophisticated
palates at that
dinner and everyone
raved about the
stew. I served it
with TJ's Asiago
Garlic bread and a
salad of greens with
a Dijon vinaigrette
made with Champagne
vinegar. <p>
I doubled the
recipe, used 3 lbs
of cod and 1 lb of
scallops, and stuck
to the recipe except
for adding an extra
can of tomatoes,
which it definitely
needed. Using red
pepper flakes as
called for made it
the perfect amount
of spicy.
<p>
I had it stewing for
about an hour, added
the fish and cooked
for another 20
minutes. Since it
was such a big pot
of stew I was
worried about fish
cooking. I think ten
minutes of fish
cooking would have
done it.
<p>
Will definitely make
this again. Easy and
delicious!
<p>
Oh - here's a tip -
blanch the shallots
for 2-3 minutes in
boiling water and
the skins just slip
off. So much easier!

juchelcz
from Los Angeles
/ 02.28.2012

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This was a fast and easy & healthy soup. I read the reviews and it seems no one actually made this soup as written. I did and as I was eating it though I found myself longing for saffron. This soup on its own is pretty bland.

jfain
from Columbus, OH
/ 02.18.2011

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As others have noted, key is to use more tomatoes (I used 3 cans of roasted tomatoes for a bit under 2 lbs of cod), cup of wine, cumin, juice of a half lemon. But the secret ingredient is Trader Joe's Chile Pepper Sauce instead of the hot pepper flakes.

A Cook
from boulder, co
/ 01.31.2011

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Insanely delicious. I incorporated a
lot of suggestions from readers'
comments: used 2 T EVOO, 6 shallots
and a small red onion, 6 cloves
garlic, about 1/2 T cumin, 1 T chili-
pepper sauce and hot paprika instead
of red pepper flakes, juice from
half a lemon, 1 c clam broth, 1 c
dry white wine, an extra 14.5 oz can
of fire-roasted tomatoes. I used
about 2.5 lbs of grouper, which was
amazing. It freezes extremely well.
I think next time I'll try bay
scallops in addition to another firm
white fish and some spinach. Very
adaptable, obviously.